General Tso’s Chicken III

The Japones Chile (Capsicum Annuum) is similar in appearance to the De Arbol. Though the walls of the Japones are thicker. Dried Japones Chiles are medium hot and good with Asian dishes. On the heat scale, this chile is 5-6. Scoville heat units 15,000 to 35,000.

Suggested Use:
Japones Chiles are medium hot and frequently found in spicier Asian and Oriental dishes. Used in Thai Basil Curry dishes and Hot Peanut Sauces. Crush a few pods and add them to your next stir fry.

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1/4 cup chicken stock
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
2 tablespoons hoisin sauce
2 teaspoon Sriracha sauce
2 teaspoons sesame oil
3 tablespoons sugar
1/3 cup + 2 teaspoons cornstarch, divided
1 pound boneless skinless chicken breasts, but into bite-sized chunks
2 tablespoons dry white sherry
Peanut oil, for frying
3 cloves garlic, minced
1 teaspoon fresh ginger, minced
6-8 “Japonese” dried red whole chiles
3 scallions, white and green parts, cut into half inch chunks


In a small bowl, combine chicken stock, soy sauce, vinegar, hoisin, Sriracha, sesame oil, sugar, and 2 teaspoons of the cornstarch. Stir until smooth. In another bowl, toss chicken chunks with sherry and a pinch of salt, and set aside to marinate for 15 minutes.

When ready to cook, toss chicken to coat evenly with remaining 1/3 cup of cornstarch. Chicken should have a dry coating of cornstarch add a little more if coating seems moist. In a large skillet over medium heat, bring peanut oil to 325 degrees. Add chicken and cook, stirring often, until chicken is brown on all sides, about 4-5 minutes. Remove from skillet and drain on paper towels.

Pour most of the oil out of the skillet, until only a thin coating remains in the pan. Add garlic and ginger to pan and stir until fragrant, about 15 seconds. Add whole chilies, chicken pieces, and scallion pieces, and toss to combine. Add sauce and simmer, stirring constantly, until sauce thickens, becomes shiny, and evenly coats chicken. Top with more sliced scallions and serve immediately with steamed rice.

Serves 4.

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